6 PrairieFresh® bone-in pork chops, 1-1/4-inches thick 1/4 cup maple syrup 3 tablespoons olive oil 2 tablespoons balsamic vinegar 2 shallots, thinly sliced 4 bay leaves, finely chopped 2 tablespoons juniper berries, coarsely chopped 1 tablespoon chopped fresh sage OR 1 teaspoon dried sage 2 teaspoons minced garlic 1 teaspoon cracked black pepper Salt 2 tablespoons maple syrup 1 tablespoon olive oil 1 tablespoon balsamic vinegar
how to prepare
For marinade, in a small bowl combine 1/4 cup maple syrup, 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, shallots, bay leaves, juniper berries, sage, garlic and pepper. Rub the marinade over all surfaces of the pork chops. Place chops in shallow baking dish. Cover and let marinate in the refrigerator for 6 to 8 hours or overnight. Drain chops, discarding marinade. Sprinkle chops with salt. In a small bowl stir together the 2 tablespoons maple syrup, 1 tablespoon olive oil and 1 tablespoon balsamic vinegar; set aside. Place chops on a kettle-style grill directly over medium-hot coals, lower grill hood and grill chops for 12 to 16 minutes, turning once, until chops are barely done. Brush chops with syrup mixture. Lower grill hood and grill for 1 minute more.
